Phool Makhana Raita

Phool Makhana Raita is a refreshing Indian side dish that can be served with any Indian meal. It is also vrat (Hindu fasting days) friendly (vegetarian, gluten-free).

Jump to:

• About Makhana Raita
• Ingredients
• How To Make Makhana Raita
• Pro Tips By Neha
• Serving Suggestions
• Storage Suggestions
• You Might Also Like
• Recipe Card

About Makhana Raita

Phool Makhana Raita (Lotus Seeds Raita, Foxnut Raita, Phool Makhane Ka Raita) is a quick and easy raita recipe popularly made during vrat (Hindu fasting days).

Roasted and crushed lotus seeds are added to seasoned yogurt to make this raita. You can also temper it for added flavor.

Serve it as a side dish with your vrat or everyday meals to make them more filling and wholesome.

This recipe is vegetarian and gluten-free and can be easily doubled or tripled.

Here are some more raita recipes that you may like

• Mooli Raita
• Bhindi Raita
• Pomegranate Raita
• Beetroot Raita
• Sprouted Chickpea Raita
• Lauki Ka Raita
• Cucumber Raita
• Boondi Raita
• Pineapple Raita

Ingredients

Yogurt (Dahi, Curd) – Use plain yogurt or Greek yogurt to make this raita.

You can also use homemade yogurt but make sure it’s not sour.

Milk – Milk is used to thin down the raita. You can use water in place of milk if you wish to.

Ghee – Use ghee to roast the makhana. You can replace ghee with coconut oil but don’t use any other oil, it won’t taste good.

Makhana – Makhana are also called fox nuts or lotus seeds. They are easily available in Indian grocery stores or online. They are a superfood and loaded with many health benefits. This raita is a great way to include them in your diet.

Others – You will also need sugar, black salt, roasted cumin powder, salt, green chillies, and cilantro (fresh coriander leaves).

Adjust the green chilies as per your taste.

How To Make Makhana Raita

Heat 1 tablespoon ghee in a pan over medium heat.

Once the ghee is hot, add 1 cup of phool makhana to the pan and roast until they are crisp, stirring continuously (4-5 minutes).

If not roasted properly, they will be chewy and stick to your teeth. So make sure to roast them well.

Transfer the roasted makhana to a plate and let them cool.

Transfer the cooled makhana to a zip lock bag and lock the seal.

Now gently crush them using a rolling pin to make a coarse powder.

Whisk 1 and ½ cups of chilled plain yogurt in a bowl until smooth and creamy.

Add

• ¼ cup of chilled milk
• 2 teaspoon sugar
• 1 teaspoon black salt
• ½ teaspoon roasted cumin powder
• ½ teaspoon regular white salt
• 1 teaspoon chopped green chilies
• 1 tablespoon chopped cilantro

and mix everything well.

Add the crushed makhana and mix well.

Serve immediately.

Pro Tips By Neha

If you like crunchy makhana in the raita, then add the roasted crushed makhana just before serving and if you like soft makhana, then add them to the yogurt 10 minutes prior to serving.

Add more milk or water if the raita is thick.

You can temper the raita with ghee, curry leaves, asafetida (hing), cumin seeds, and dry red chilies for a taste change.

Serving Suggestions

Serve Makhana Ka Raita along with vrat wale sookhe aloo and kuttu ki puri for a delicious vrat (fasting) meal.

You can also enjoy it on the side with your everyday Indian-style meals, especially in summer.

It can also be enjoyed with stuffed parathas, pulao, tahri, khichdi, or biryani recipes.

Storage Suggestions

This raita tastes great when made fresh with crunchy makhana or when the makhanas become soft from storing them for some time.

If you like crunchy makhane ka raita, then mix the yogurt with flavoring, roast and crush the makhana, and store them separately for up to 3 days in the refrigerator. When ready to serve, mix the two and serve immediately.

If you are fine with soft makhana, then you can make the raita completely and store it in an airtight container for up to 3 days.

You Might Also Like

Recipe Card